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Evaluation of enzyme-modified wheat gluten as a component of milk replacers for calves

机译:酶改性小麦面筋作为犊牛代乳品的评估

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摘要

Holstein bull calves (n=120) were assignedrandomly to be fed either of five milk replacers(MR) that contained different amounts of crudeprotein (CP) and protein from wheat gluten(WG) for 6 weeks. Weight gains of calves fedMR containing 20% CP, with either 0, 30, or50% of the protein coming from WG, weresimilar, as were gains of calves fed MR containing18% CP with either none or 33% of theprotein from WG. When WG supplied 33% ofthe protein, calves fed 18% CP gained as muchas calves fed MR containing 20% CP. Calvesfed MR containing 20% CP consumed moredry feed than those fed MR containing 18%CP, when both used only milk sources forprotein. Calf feces were more solid whencalves were fed MR containing 20% CP if 30%of the protein was supplied by WG, comparedto when 50% was supplied by WG. EnzymemodifiedWG was an effective substitute formilk protein in a calf milk replacer.
机译:将荷斯坦公牛犊(n = 120)随机分配给五个含不同量的粗蛋白(CP)和来自小麦面筋(WG)的蛋白质的代乳粉(MR)喂养6周。饲喂含有20%CP的MR的小牛的体重增加,其中0、30或50%的蛋白质来自WG,饲喂含有18%CP而不含或33%的蛋白质的MR小牛的体重增加。当WG提供了33%的蛋白质时,饲喂18%CP的犊牛的饲喂量与饲喂MR含量为20%的犊牛的饲喂量一样多。当犊牛饲喂含有20%CP的MR饲料时,它们的干饲料要比饲喂含有18%CP的MR的饲料多。如果由WG提供30%的蛋白质,则向犊牛饲喂含有20%CP的MR时的小牛粪便更为坚实。酶修饰的WG是牛犊代乳品中牛奶蛋白的有效替代品。

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